Chicken micro pot-au-feu
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Chicken micro pot-au-feu
  Chicken    Tabasco  
Last updated 6/12/2012 1:13:52 AM. Recipe ID 42508. Report a problem with this recipe.
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      Title: Chicken micro pot-au-feu
 Categories: Tabasco
      Yield: 4 Servings
 
      4    Chicken breast halves;
           -boneless, skinless (about 6
           -ounces each) rinsed well
           -and cut into l-inch cubes
      1 lg Onion; coarsely chopped
      3    Cloves garlic; minced
  1 1/2 c  Chicken broth
    1/2 c  Dry white wine
    1/2 ts TABASCO pepper sauce
      3 md Carrots; trimmed, peeled and
           -cut into sticks 2 x 1/4 x
           -1/4"
      1    Stalk celery; sliced l/2-in.
           -thick
      1 tb Cornstarch
      1 c  Peas; (fresh, canned or
           -frozen)
    1/2 c  Finely chopped parsley or 2
           -teaspoons dried parsley
           -flakes
  1 1/2 tb Fresh rosemary leaves or l
           -teaspoon dried rosemary
    1/4 ts Salt
    1/4 ts Black pepper
 
  In 2-quart microwave-safe casserole, place chicken, onion, garlic,
  chicken broth, wine, TABASCO sauce, carrots and celery. Cover and
  cook on high l5 minutes or until meat and vegetables are tender,
  stirring once. Uncover. Dissolve cornstarch in l/4 cup cooking
  liquid. Add to chicken mixture and stir thoroughly until blended. Add
  peas, parsley and rosemary. Cover. Cook on high 3 minutes, or until
  sauce has thickened. Remove from oven. Season to taste with salt,
  pepper and additional TABASCO sauce as desired.
  
  Busted by Karen Sonnessa 
  
  Recipe 




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Recipe ID 42508 (Apr 03, 2005)

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